Upstairs

TO EAT

Get YUM (Restaurant)

  • Saffron Risotto with Pumpkin and Chestnuts and Fresh Rosemary
  • Yellow Lentils, Tofu and Coconut Milk with Curcuma and Fresh Coriander
  • Filled Pumpkin Flowers with Dark Chocolate and Prawns Ragout
  • Baked Mackerel with White Cabbage Salad, Sunflower Seeds and Red Radish
  • Pan Fried Trout with Almond, Lemon and Demi-Sel French Butter; Green Salad Aside
  • Crudo di Parma with Spicy Candy Pumpkin, Balsamic Caramel, Toast Bread and Rocket Salad
  • Semolina Baked Gnocchi with Veal Ragout and Dry Parmesan Cheese
  • Roast Pork Fillet with Pan Fried Green Apple, Cider and Mustard Hot Sauce

Get RUSH (Bar)

  • Carrot and Ginger Cream with Pain d’épices and Cinnamon
  • Scallops Bon-Bon in Crispy Parma Ham Suite with Hazelnuts and Parmesan Cheese
  • Marinated Salmon with Dill with Sour Cream and Rye Bread
  • Beef Fillet Tartar with Anchovy Dressing and Caper

GET AWAY (Home)

  • French Baguette with Emmenthal Cheese and Spicy Mustard
  • Sandwich with Red Spanish Pimento and Anchovies
  • Italian Panino with Salami and Sweet Sour Pickles
  • Classic Crispy Toast with Ham, Mountain Cheese and Herbs

Get SLURP (Dessert)

  • Fresh and Dry Plumes Cold Soup with Bay and Juniper, Crashed Crumble Aside
  • Apple Filled with Raisin and Peanuts, Baked in a Very Crispy Pastry Cage
  • Dark Bitter Chocolate Pudding with Candy Ginger and Whipped Cream
  • Saffron Crème Brulée with Muscobado Cane Sugar

Download this menu (PDF)

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